CN101366494B - Peptide-rich flavour development based material and preparation method - Google Patents
Peptide-rich flavour development based material and preparation method Download PDFInfo
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Abstract
The invention discloses a seasoning material rich in peptide, the composition and mass percent of which are: water: 20-65; protein sources raw material: 15-50; reducing sugar: 1-10; L-cysteine Hydrochloride: 1-5; Disodium 5'-ribonucleotide: 0.1-2.5; sauce: 2-15; hydrolyzed vegetable protein: 2-15; 5-disodium inosinate: 0.6-3.8; cane sugar: 2-18; salt: 2-20; monosodium glutamate: 2-15; grease: 2-15; excipient: 5-20; spice:0.5-2; and edible spice: 0.2-1.5. The invention also discloses a method for preparing the seasoning material rich in peptide. The method consists of the steps of enzymolysis, filtering, dissolvation, pH adjusting, reaction, preparation, drying, crushing and the like. The seasoning material rich in peptide has long-lasting flavor and heavy aftertaste, is easy to use and can be applied to instant noodles, snack foods, complex condiment, meat products and the like.
Description
Technical field
The present invention relates to Food Science and food processing field, be specifically related to peptide-rich flavour development based material and preparation method thereof.
Background technology
The local flavor of food is the critical function feature of food, and adding flavouring base material is the important means of structure flavour of food products.In the local flavor of the food such as instant noodles, leisure dilated food, purpose compound flavour enhancer and meat products was adjusted, main use was take amino acid as being the flavouring base material of the main body of distinguishing the flavor of at present, as yeast extract, HAP, HVP etc.But the local flavor that above-mentioned flavouring base material forms is long not, aftertaste is thin, be difficult to embody natural flavour mountaineous that people know, and gives boring, as to be difficult aftertaste sensation, has affected superior, the naturalization of flavour of food products.So, the flavouring base material long at a kind of local flavor of seasoning field shortage, that aftertaste is thick and heavy, embodiment is natural.
Be the little peptide that gustin refers to contain 2 to 10 amino acid, molecular weight 500～2000Da, it has the seasoning feature that promotes local flavor, strengthens aftertaste, contain in flavouring base material certain component be gustin after, just can improve the seasoning defective that has flavouring base material now.
Summary of the invention
The object of the invention is to overcome the deficiency of existing flavouring base material and provide a kind of to be gustin for being the flavor main body, can satisfy that flavour of food products is long, aftertaste is thick and heavy, natural sense is strong, and easy to use, the low peptide-rich flavour development based material of interpolation cost.
Another order of the present invention is to provide a kind of simple, economic peptide-rich flavour development based material preparation method reliably.
The constituent of peptide-rich flavour development based material provided by the invention and mass percent content are: water: 20-65; Protein sources raw material: 15-50; Reduced sugar: 1-10; Cys hydrochloride: 1-5; Flavour nucleotide disodium (I+G): 0.1-2.5; Soy sauce: 2-15; Hydrolyzed vegetable protein: 2-15; 5-inosine acid disodium (IMP): 0.6-3.8; Sucrose: 2-18; Salt: 2-20; Monosodium glutamate: 2-15; Grease: 2-15; Excipient material: 5-20; Spice: 0.5-2; Flavorant: 0.2-1.5.
In said components, the protein sources raw material refers to: (1) refers to meat or the bone of ox, pig, chicken or aquatic products, wherein the mass content of solid content accounts for 35-45%, or (2) protein quality content more than 10%, plant or its processing byproduct of biodiversity content below 7%; Reduced sugar refers to glucose or wood sugar; Grease refers to the fat through ox, pig, chicken, aquatic products or the plant of refining; The excipient material refers to starch or dextrin.
The preparation method of peptide-rich flavour development based material provided by the invention comprises following operation:
(1) enzymolysis: the protein sources raw material is broken, add water move to total nitrogen 7-19mg/mL, then pH6-8.0 heats to 42-56 ℃, adds compound protease 12-20U/g (protein), enzymolysis 20-28h; Transfer afterwards pH5-6.8, heat to 45-60 ℃, add composite flavor protease 7-15U/g (protein), enzymolysis 24-35h;
(2) filter: above-mentioned enzymolysis liquid by the 60-120 mesh sieve, is got enzymolysis filtrate;
(3) dissolving: the 10-20% of sucrose, salt and monosodium glutamate in raw material is mixed with other raw materials except excipient material and flavorant, be dissolved in enzymolysis filtrate under 30-45 ℃ of condition, add water accent solid concentration to 42-65%;
(4) transfer PH: adjust material pH value 4.3-10.5;
(5) reaction: material was warming up to 95-135 ℃ in 30 minutes, constant temperature stirs, reaction 0.5-4h;
(6) allotment: add flavorant and remaining sucrose, salt and monosodium glutamate, mix, be cooled to rapidly 50-80 ℃, obtain the lotion peptide-rich flavour development based material;
(7) drying: select on demand one of following manner:
A. add the excipient material, mix rear spray-drying, drying condition: EAT 190-240 ℃, leaving air temp 90-110 ℃, 12000-16500 rev/min of atomizing disk rotating speed;
B. add the excipient material, mix the final vacuum drying, drying condition: vacuum 0.07-0.10MPa, temperature 65-90 ℃, time 3-7 hour;
C. add the excipient material, mix rear microwave drying, drying condition: power output 16-28 kilowatt, time 2-9 minute;
(8) pulverize: dried product is pulverized, and fineness 30-50 order obtains the powder peptide-rich flavour development based material.
In the preparation method of above-mentioned peptide-rich flavour development based material: the broken equipment that uses of protein sources raw material is meat grinder (for animal raw materials) and Universalpulverizer (for vegetable raw material); The equipment that the enzymolysis operation is used is the enzymatic vessel of belt stirrer; The equipment that filter progress uses is adjustable vibration screen; The equipment that dissolution process uses is the material-compound tank of belt stirrer; The equipment that accent PH operation is used is the material-compound tank of belt stirrer; The retort that the equipment that reaction process uses also can be lowered the temperature as belt stirrer; The equipment that the allotment operation is used is the material-compound tank of belt stirrer and cooling system; The equipment that drying process a. uses is centrifugal spray dryer; The equipment that drying process b. uses is the horizontal vacuum drying machine; The equipment that drying process c. uses is tunnel type microwave drying machine; The equipment that pulverizing process uses is vertical Universalpulverizer.
Peptide-rich flavour development based material provided by the invention has following characteristics:
(1) powder product:
1) outward appearance: homogeneous powder powder, loose, nothing caking;
2) local flavor: have the due characteristic perfume of this local flavor kind and taste, free from extraneous odour;
3) technical indicator: total nitrogen (mass fraction %)＞=1.8; Be gustin (accounting for total nitrogen content %)＞=60; Fat (mass fraction %)＜=15; Sodium chloride (mass fraction %)＜=32; Moisture content (mass fraction %)＜=5; Plumbous (in Pb, mg/kg)＜=3; Arsenic is (in As, mg/kg)＜=1; Total plate count (cfu/g)＜=10000; Coliform (MPN/100g)＜=90.
(2) lotion product:
1) outward appearance: the figure is even, fine and smooth, without layering;
2) local flavor: have the due characteristic perfume of this local flavor kind and taste, free from extraneous odour;
3) technical indicator: total nitrogen (mass fraction %)＞=1; Be gustin (accounting for total nitrogen content %)＞=60; Fat (mass fraction %)＜=11; Sodium chloride (mass fraction %)＜=26; Moisture content (mass fraction %)＜=35; Plumbous (in Pb, mg/kg)＜=3; Arsenic is (in As, mg/kg)＜=1; Total plate count (cfu/g)＜=10000; Coliform (MPN/100g)＜=90.
Peptide-rich flavour development based material of the present invention is selected different can be made into the beef flavor development base-material of beef-flavouring, the pork base of flavour development of pig flesh flavor, the chicken flavor development base-material of chicken flavor and the seafood base of flavour development of aquatic products local flavor etc. according to raw material.
Peptide-rich flavour development based material of the present invention has fragrance and the taste of corresponding local flavor kind, can obviously promote the local flavor of food after use, can be used for instant noodles, leisure food, purpose compound flavour enhancer and meat products etc.
Peptide-rich flavour development based material of the present invention according to using needs, can be powder product, can be also the lotion product.
The specific embodiment
The present invention will be described below to enumerate specific embodiment.It is pointed out that embodiment only for the invention will be further described, does not represent protection scope of the present invention, nonessential modification and adjustment that other people make according to the present invention still belong to protection scope of the present invention.
Embodiment 1
The beef flavor development base-material
Raw material (mass fraction %): water: 28; Beef: 20; Soy sauce: 5; Hydrolyzed vegetable protein: 4; Glucose: 2.6; Cys hydrochloride: 3.4; IMP:0.8; I+G:1.2; Sucrose: 5; Salt: 8; Monosodium glutamate: 6; Butter: 4; Dextrin: 10; Spice: 1; Flavorant: 1.
The preparation method is:
1) enzymolysis: beef is cleaned, rubbed, add water move to total nitrogen 12mg/mL, pH8.0 is warming up to 42 ℃, adds compound protease 15U/g (protein), enzymolysis 25h; Transfer afterwards pH5, heat to 48 ℃, add composite flavor protease 10U/g (protein), enzymolysis 30h;
2) filter: enzymolysis liquid by 80 mesh sieves, is got enzymolysis filtrate;
3) dissolving: each 15% (mass fraction) of sucrose, salt and monosodium glutamate in raw material with after other raw materials except dextrin and flavorant mix, is dissolved in enzymolysis filtrate under 35 ℃ of conditions, adds water accent solid concentration to 55%;
4) transfer PH: adjust material pH value 6.7;
5) reaction: material was warming up to 115 ℃ in 30 minutes, constant temperature stirs, reaction 2.5h;
6) allotment: add flavorant and remaining sucrose, salt and monosodium glutamate, mix, be cooled to rapidly 55 ℃, obtain lotion beef flavor development base-material;
7) drying: add dextrin, mix rear microwave drying, drying condition: 20 kilowatts of power outputs, 5 minutes time;
8) pulverize: cooling rear with the pulverizer pulverizing, fineness 40 orders obtain powder beef flavor development base-material.
Embodiment 2
The chicken flavor development base-material
Raw material (mass fraction %): water: 42; Chicken: 10; Chicken carcasses: 18; Soy sauce: 3; Wood sugar: 2.5; Cys hydrochloride: 1.2; I+G:1; IMP:1.2; Sucrose: 3; Hydrolyzed vegetable protein: 3; Salt: 2; Monosodium glutamate: 2; Chicken fat: 3; Starch: 7; Chicken spices: 0.4; Spice: 0.7.
The preparation method is:
1) enzymolysis: chicken and chicken carcasses are cleaned, rubbed, add water move to total nitrogen 13mg/mL, pH7.5 is warming up to 45 ℃, adds compound protease 13U/g (protein), enzymolysis 21h; Transfer afterwards pH6.2, heat to 50 ℃, add composite flavor protease 11U/g (protein), enzymolysis 28h;
2) filter: enzymolysis liquid by 70 mesh sieves, is got enzymolysis filtrate;
3) dissolving: each 18% (mass fraction) of sucrose, salt and monosodium glutamate in raw material with after other raw materials except starch and chicken spices mix, is dissolved in enzymolysis filtrate under 40 ℃ of conditions, adds water accent solid concentration to 58%;
4) transfer PH: adjust material pH value 6.6;
5) reaction: material was warming up to 105 ℃ in 30 minutes, constant temperature stirs, reaction 1.5h;
6) allotment: add chicken spices and remaining sucrose, salt and monosodium glutamate, mix, be cooled to rapidly 75 ℃, obtain lotion chicken flavor development base-material;
7) drying: add starch, mix rear microwave drying, drying condition: 22 kilowatts of power outputs, 3 minutes time;
8) pulverize: cooling rear with the pulverizer pulverizing, fineness 40 orders obtain powder chicken flavor development base-material.
Embodiment 3
The seafood base of flavour development
Raw material (mass fraction %): water: 36; Shrimp: 22; Steck: 11; Hydrolyzed vegetable protein: 3; Wood sugar: 2; Cys hydrochloride: 2.4; I+G:1; IMP:2.8; Soy sauce: 2; Sucrose: 4; Salt: 2; Fish oil: 2.5; Monosodium glutamate: 2; Starch: 6.5; Seafood spice: 0.5; Spice: 0.3.
The preparation method is:
1) enzymolysis: shrimp and steck are cleaned, rub, add water move to total nitrogen 18mg/mL, pH7.0 is warming up to 50 ℃, adds compound protease 11U/g (protein), enzymolysis 26h; Transfer afterwards pH5.2, heat to 55 ℃, add composite flavor proteinase 9 U/g (protein), enzymolysis 24h;
2) filter: enzymolysis liquid by 80 mesh sieves, is got enzymolysis filtrate;
3) dissolving: each 20% (mass fraction) of sucrose, salt and monosodium glutamate in raw material with after other raw materials except starch and seafood spice mix, is dissolved in enzymolysis filtrate under 40 ℃ of conditions, adds water accent solid concentration to 60%;
4) transfer PH: adjust material pH value 7.5;
5) reaction: material was warming up to 112 ℃ in 30 minutes, constant temperature stirs, reaction 3h;
6) allotment: add seafood spice and remaining sucrose, salt and monosodium glutamate, mix, be cooled to rapidly 65 ℃, obtain lotion seafood base of flavour development;
7) drying: add starch, mix rear spray-drying, drying condition: 220 ℃ of EATs, 95 ℃ of leaving air temps, 14500 rev/mins of atomizing disk rotating speeds are until material has sprayed;
8) pulverize: cooling rear with the pulverizer pulverizing, fineness 35 orders obtain powder seafood base of flavour development.
Embodiment 4
The pork base of flavour development
Raw material (mass fraction %): water: 36; Pork: 15; Pig bone: 15; Soy sauce: 3; Wood sugar: 1.5; Cys hydrochloride: 1.8; I+G:1; IMP:2.2; Sucrose: 3; Hydrolyzed vegetable protein: 3.4; Salt: 3; Monosodium glutamate: 2; Chicken fat: 4; Starch: 8; Chicken spices: 0.4; Spice: 0.7.
The preparation method is:
1) enzymolysis: pork and pig bone are cleaned, rubbed, add water move to total nitrogen 15mg/mL, pH7.5 is warming up to 47 ℃, adds compound protease 17U/g (protein), enzymolysis 27h; Transfer afterwards pH6.2, heat to 52 ℃, add composite flavor protease 13U/g (protein), enzymolysis 30h;
2) filter: enzymolysis liquid by 70 mesh sieves, is got enzymolysis filtrate;
3) dissolving: each 15% (mass fraction) of sucrose, salt and monosodium glutamate in raw material with after other raw materials except starch and chicken spices mix, is dissolved in enzymolysis filtrate under 40 ℃ of conditions, adds water accent solid concentration to 58%;
4) transfer PH: adjust material pH value 6.2;
5) reaction: material was warming up to 115 ℃ in 30 minutes, constant temperature stirs, reaction 2.5h;
6) allotment: add chicken spices and remaining sucrose, salt and monosodium glutamate, mix, be cooled to rapidly 75 ℃, obtain lotion pork base of flavour development;
7) drying: add starch, mix the final vacuum drying, drying condition: vacuum 0.08MPa, 75 ℃ of temperature, 4 hours time;
8) pulverize: cooling rear with the pulverizer pulverizing, fineness 40 orders obtain powder pork base of flavour development.
Embodiment 5
The vegetarian diet base of flavour development
Raw material (mass fraction %): water: 36; Dregs of beans: 25; Glucose: 3; Cys hydrochloride: 3; I+G:2.1; Soy sauce: 4; Hydrolyzed vegetable protein: 3; IMP:1.8; Sucrose: 5; Salt: 3; Monosodium glutamate: 5; Soybean oil: 3; Dextrin: 5; Spice: 0.9; Flavorant: 0.2.
The preparation method is:
1) enzymolysis: dregs of beans is ground, add water and be adjusted to total nitrogen 16mg/mL, pH7.0 heats to 45 ℃, adds compound protease 17U/g (protein), enzymolysis 28h; Transfer afterwards pH6.8, heat to 55 ℃, add composite flavor protease 12U/g (protein), enzymolysis 33h;
2) filter: enzymolysis liquid by 80 mesh sieves, is got enzymolysis filtrate;
3) dissolving: 16% of sugar, salt and monosodium glutamate in raw material mixed with other raw materials except dextrin, flavorant, be dissolved in enzymolysis filtrate under 42 ℃ of conditions, add water accent solid concentration to 52%;
4) transfer PH: adjust material pH value 7.3;
5) reaction: material was warming up to 115 ℃ in 30 minutes, constant temperature stirs, reaction 1.5h;
6) allotment: add flavorant and remaining sucrose, salt and monosodium glutamate, mix, be cooled to rapidly 65 ℃, obtain lotion vegetarian diet base of flavour development;
7) drying: add dextrin, mix rear spray-drying, drying condition: 240 ℃ of EATs, 110 ℃ of leaving air temps, 15500 rev/mins of atomizing disk rotating speeds are until material has sprayed;
8) pulverize: cooling rear with the pulverizer pulverizing, fineness 50 orders obtain powder vegetarian diet base of flavour development.
Claims (10)
1. a peptide-rich flavour development based material, is characterized in that, its constituent and mass percent content are: water: 20-65; Protein sources raw material: 15-50; Reduced sugar: 1-10; Cys hydrochloride: 1-5; Flavour nucleotide disodium: 0.1-2.5; Soy sauce: 2-15; Hydrolyzed vegetable protein: 2-15; 5-inosine acid disodium: 0.6-3.8; Sucrose: 2-18; Salt: 2-20; Monosodium glutamate: 2-15; Grease: 2-15; Excipient material: 5-20; Spice: 0.5-2; Flavorant: 0.2-1.5; The mass percent sum of each constituent is 100%;
Described peptide-rich flavour development based material is prepared from by the following method:
(1) enzymolysis: the protein sources raw material is broken, add water move to total nitrogen 7-19mg/mL, then pH6-8.0 heats to 42-56 ℃, adds compound protease 12-20U/g, enzymolysis 20-28h; Transfer afterwards pH5-6.8, heat to 45-60 ℃, add composite flavor protease 7-15U/g, enzymolysis 24-35h;
(2) filter: above-mentioned enzymolysis liquid by the 60-120 mesh sieve, is got enzymolysis filtrate;
(3) dissolving: the 10-20% of sucrose, salt and monosodium glutamate in raw material is mixed with other raw materials except excipient material and flavorant, be dissolved in enzymolysis filtrate under 30-45 ℃ of condition, add water accent solid concentration to 42-65%;
(4) transfer PH: adjust material pH value 4.3-10.5;
(5) reaction: material was warming up to 95-135 ℃ in 30 minutes, constant temperature stirs, reaction 0.5-4h;
(6) allotment: add flavorant and remaining sucrose, salt and monosodium glutamate, mix, be cooled to rapidly 50-80 ℃, obtain the lotion peptide-rich flavour development based material;
(7) drying: select on demand one of following manner:
A. add the excipient material, mix rear spray-drying, drying condition: EAT 190-240 ℃, leaving air temp 90-110 ℃, 12000-16500 rev/min of atomizing disk rotating speed;
B. add the excipient material, mix the final vacuum drying, drying condition: vacuum 0.07-0.10MPa, temperature 65-90 ℃, time 3-7 hour;
C. add the excipient material, mix rear microwave drying, drying condition: power output 16-28 kilowatt, time 2-9 minute;
(8) pulverize: dried product is pulverized, and fineness 30-50 order obtains the powder peptide-rich flavour development based material.
2. peptide-rich flavour development based material according to claim 1, is characterized in that, described protein sources raw material refers to meat or the bone of ox, pig, chicken or aquatic products, and wherein the mass content of solid content accounts for 35-45%.
3. peptide-rich flavour development based material according to claim 1, is characterized in that, described protein sources raw material refers to protein quality content more than 10%, plant or its processing byproduct of biodiversity content below 7%.
4. peptide-rich flavour development based material according to claim 1, is characterized in that, described reduced sugar refers to glucose or wood sugar.
5. peptide-rich flavour development based material according to claim 1, is characterized in that, described grease refers to the fat through ox, pig, chicken, aquatic products or the plant of refining.
6. peptide-rich flavour development based material according to claim 1, is characterized in that, described excipient material refers to starch or dextrin.
7. peptide-rich flavour development based material according to claim 1, is characterized in that, described peptide-rich flavour development based material is applied to instant noodles, leisure food, purpose compound flavour enhancer and meat products.
8. peptide-rich flavour development based material according to claim 1, is characterized in that, described peptide-rich flavour development based material is powder product.
9. the preparation method of peptide-rich flavour development based material claimed in claim 1, is characterized in that, comprises following operation:
(1) enzymolysis: the protein sources raw material is broken, add water move to total nitrogen 7-19mg/mL, then pH6-8.0 heats to 42-56 ℃, adds compound protease 12-20U/g, enzymolysis 20-28h; Transfer afterwards pH5-6.8, heat to 45-60 ℃, add composite flavor protease 7-15U/g, enzymolysis 24-35h;
(2) filter: above-mentioned enzymolysis liquid by the 60-120 mesh sieve, is got enzymolysis filtrate;
(3) dissolving: the 10-20% of sucrose, salt and monosodium glutamate in raw material is mixed with other raw materials except excipient material and flavorant, be dissolved in enzymolysis filtrate under 30-45 ℃ of condition, add water accent solid concentration to 42-65%;
(4) transfer PH: adjust material pH value 4.3-10.5;
(5) reaction: material was warming up to 95-135 ℃ in 30 minutes, constant temperature stirs, reaction 0.5-4h;
(6) allotment: add flavorant and remaining sucrose, salt and monosodium glutamate, mix, be cooled to rapidly 50-80 ℃, obtain the lotion peptide-rich flavour development based material;
(7) drying: select on demand one of following manner:
A. add the excipient material, mix rear spray-drying, drying condition: EAT 190-240 ℃, leaving air temp 90-110 ℃, 12000-16500 rev/min of atomizing disk rotating speed;
B. add the excipient material, mix the final vacuum drying, drying condition: vacuum 0.07-0.10MPa, temperature 65-90 ℃, time 3-7 hour;
C. add the excipient material, mix rear microwave drying, drying condition: power output 16-28 kilowatt, time 2-9 minute;
(8) pulverize: dried product is pulverized, and fineness 30-50 order obtains the powder peptide-rich flavour development based material.
10. the preparation method of peptide-rich flavour development based material according to claim 9 is characterized in that: the broken equipment that uses of described protein sources raw material is meat grinder or Universalpulverizer; The equipment that described enzymolysis operation is used is the enzymatic vessel of belt stirrer; The equipment that filter progress uses is adjustable vibration screen; The equipment that dissolution process uses is the material-compound tank of belt stirrer; The equipment that accent pH operation is used is the material-compound tank of belt stirrer; The retort that the equipment that reaction process uses also can be lowered the temperature as belt stirrer; The equipment that the allotment operation is used is the material-compound tank of belt stirrer and cooling system; The equipment that drying process a. uses is centrifugal spray dryer; The equipment that drying process b. uses is the horizontal vacuum drying machine; The equipment that drying process c. uses is tunnel type microwave drying machine; The equipment that pulverizing process uses is vertical Universalpulverizer.
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| CN101595965B (en) * | 2009-06-19 | 2013-01-23 | 天津市春升清真食品有限公司 | Natural chicken meat flavor |
| CN101884611B (en) * | 2009-12-03 | 2012-01-18 | 四川海思科制药有限公司 | Method for preparing medicinal invert sugar by sugar hydrolysis |
| CN102845702A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Large-bone thick soup seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
| CN103315260B (en) * | 2013-07-17 | 2015-04-01 | 东莞市永益食品有限公司 | Broth flavoring and its preparation method |
| CN104855913A (en) * | 2015-04-27 | 2015-08-26 | 河南品正食品有限公司 | Seasoning for beef hand-pulled noodles and production technology of seasoning |
| CN104921053A (en) * | 2015-07-06 | 2015-09-23 | 天宁香料（江苏）有限公司 | Preparation method of chicken flavor essence seasoning |
| CN105029337B (en) * | 2015-07-09 | 2017-08-25 | 广东汇香源生物科技股份有限公司 | A kind of preparation method of rich peptide type reaction essence and rich peptide type reaction essence |
| CN105077133B (en) * | 2015-09-06 | 2017-12-26 | 广东汇香源生物科技股份有限公司 | A kind of natural type roast pork flavor material and preparation method thereof |
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| CN101214041B (en) * | 2007-12-29 | 2010-12-22 | 广东汇香源生物科技股份有限公司 | Flavor development material and preparation thereof |
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